Keto Jamaican Rice & Beans

Keto Jamaican rice & beans is my personal take on a favorite, traditional Jamaican dish. We love traveling the world tasting various cuisines and dropping by local hot spots to sample the savory flavors.

Rice and beans are staples in Jamaica. They’re inexpensive, readily available, and quite filling. It’s often served with a slab of grilled goat leg or jerk chicken. It might seem a bit unorthodox to a few, but the flavors really mesh. The heat of Scotch Bonnet pepper and the light sweetness of coconut milk bring it all together.

A note about the ingredients. This recipe uses a cup of Goya red kidney beans. There are several different brands and you’ll need to watch and carefully read the labels to keep the carb count down.

It ends up being a very small amount in each serving, however, if you’re quite sensitive to the carbs, you can use Eden brand organic black soybeans. The carb count is even lower (nutrition info below). Alternatively, you could omit the beans altogether, but it does take away from the authenticity of the overall dish.

How to Make Keto Jamaican Rice & Beans

Drizzle a bit of olive oil in a heavy skillet, add the onion and garlic, sauteeing until the onions are translucent.

Add the riced cauliflower and stir gently to coat.

Stir in the coconut cream.

then the chicken broth and seasonings.

Sprinkle lightly with salt and pepper and allow the mixture to simmer about 5 minutes.

Drain and rinse the beans. Add them to the rice, folding gently to incorporate. Do not cover the dish while it’s cooking or you’ll end up with runny rice.

Taste and adjust seasoning as needed. Serve with grilled Jamaican Jerk chicken.